Wild Mushroom + Sage Cornbread Dressing

1. 1

   Preheat oven to 400 degrees.

2. 2

   Heat the 2 T olive oil in a large pan over medium-high heat. Add onions and celery and saute for 3-4 minutes until onions and celery soften. Remove from heat and add sage, rosemary, and thyme. Season to taste with salt and pepper. Set aside to cool slightly.

3. 3

   Toss with sliced mushrooms with remaining tablespoon of oil and roast on a large baking sheet until cooked and browned, about 15 minutes. Check and stir often so that don't burn. Remove from oven and mix with onion/celery mixture.

4. 4

   Combine raisins and port in a small jar and cover with plastic wrap. Microwave the raisins for about 1 minute, then let it cool for about 30 minutes to absorb the port. There will still be port left in the jar but your raisins should be plump.

5. 5

   Crumble cornbread and place in an extra large mixing bowl. Crumble the buttermilk biscuits and combine with cornbread mixture. Add vegetable mixture and port-soaked raisins (with any remaining liquid) and combine.

6. 6

   Add 2 beaten eggs and 1-2 cups of chicken/vegetable broth. Using your hands mix to combine. Dressing should be thoroughly mixed and hold together. Depending on how dry your bread is, you may need to add more chicken/vegetable broth to achieve desired moistness. Add 1/2 cup at a time until the dressing is moist. Season to taste with salt and pepper.

7. 7

   Transfer dressing into a buttered 10x14 inch baking pan. Sprinkle top lightly with broth. Bake until lightly browned on top, approximately 45 minutes.

* Per serving · 4 servings · Values may vary.